Leek and Asparagus Quiche provides a delicious option for your next family brunch. With a pre-made shell, quiche is simple to make!
I have so many memories wrapped up in quiche. I used it eat the most delicious vegetarian quiche at the quaintest French restaurant in town. I would savor the delicious coffee and goggle down my quiche. Times have changed and I now need gluten-free quiche.
Thankfully, I’ve found a great local bakery that serves amazing gluten-free quiche. But when I am not up for traveling across the city for quiche, I can make my own. I figured it out.
It was not that hard! If you are looking for a good crust, check out this gluten free pie crust by What the Fork Food Blog!
Of course, you can make your own crust. BUT if you have a great pre-made gluten-free pie crust…even better!
If you are wanting to make the gluten-free pie crust by hand, be sure to check out this easy to make mashed potato pie crust that MI Gluten Free Gal posted about.
I am guessing that there probably won’t be any leftovers, but if there is a slice left…it does reheat well! But I am pretty sure the entire quiche will be gone before brunch is officially over!
Let’s get to this recipe!
Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
In a skillet over medium heat, warm the oil and gently saute the leeks and asparagus.
In the bottom of the pie shell, gently place leeks and asparagus.
Whisk together the eggs, milk and sour cream. Pour into crust.
Gently place cheese on top of quiche mixture.
Bake for approximately 45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes. (This helps to absorb any moisture.)
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
Let’s talk! Leave me a comment below telling me if you have tried to make quiche at home? How did it go? What do you love to add in?